How to make Mini Tempered Idlis -
This spicy tempering poured over mini idlis make them super delicious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Parboiled rice (उकड़ा चावल), Split skinless black gram
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Mini Tempered Idlis checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Buttery Corn Chaat Quick Uttapam Chilli Arbi-SK Khazana Cauliflower And Fenugreek Pakodas
Mini Tempered Idlis Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 3-3.30 hour
Cook time : 8-10 hour
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mini Tempered Idlis Recipe
Parboiled rice soaked for 2-3 hours 1 cup
Split skinless black gram soaked for 2-3 hours 1/2 cup
Salt to taste
For tempering
Oil 1 tablespo
Mustard seeds 1 teaspoon
Split skinless black gram 1/2 teaspoon
Curry leaves 8-10
Asafoetida 1/4 teaspoon
Crushed black peppercorns 1/2 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Drain and grind the rice to a slightly coarse texture. Use water as required to make a batter of dropping consistency. Drain and grind the dal, sprinkling water as required to a smooth and spongy batter.
Step 2
Mix both the batters. Sprinkle salt and mix thoroughly in a whipping motion using your hand. Pour batter into a large vessel, close tightly with a lid and rest in a warm place overnight.
Step 3
Grease mini idli mould with oil. Pour a spoonful of fermented batter into each dent. Place idli stand in steamer. Cover and cook for 10-15 minutes or till idlis are done. Demould the idlis when slightly cooled and place in a bowl.
Step 4
To make tempering, heat oil in a non-stick pan. Add mustard seeds and when the seeds crackle, add black gram, curry leaves, asafoetida and crushed peppercorns. Mix and sauté for a few minutes.
Step 5
Add tempering to idlis alongwith lemon juice, salt and chopped coriander. Toss to mix.
Step 6
Serve immediately.
Nutrition Info
Calories : 1214 Kcal
Carbohydrates : 217.4 gm
Protein : 40.6 gm
Fat : 20.1 gm
Other : Fiber- 12.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
